Summary translation

Project objectives: The aim of this project is to professionalise and facilitate the use of sprouted grains as a functional ingredient in organic baked products. For this purpose, this study will focus primarily on the hygienic conditions under which bakeries generally produce rye and spelt sprouts. This will involve an investigation of the nutritional value of said ingredients, as well as an investigation of how the processes involved in the production of Essene bread can be further optimised, in particular with respect to the preservation of nutrients. This study furthermore aims to test the use of sprouted grains as a functional ingredient in traditional baked goods. Task area list: The project comprises four major task areas. 1. Optimising the production processes involved in sprouting grains in everyday situations, and optimising the hygienic conditions under which rye and spelt sprouts in particular are produced. 2. Optimising the processes involved in the production of typical Essene breads, with a particular emphasis on the preservation of nutrients. Essene breads are breads that are primarily or wholly produced from sprouted grains. 3. Testing the use of sprouted grains as a functional ingredient in various baked products, e.g. with respect to their potential use in the preservation, moisture regulation and the regulation of enzyme activity in baked goods. 4. Developing practical guidelines on the production and use of sprouted grains in organic bakeries. The project will involve systematically addressing the above tasks. The project will run for a period of two years. Application of results: The results of the investigations performed as part of the project will be used in conjunction with existing literature to develop a set of practical guidelines on grain sprouting and the use of sprouted grain for organic baked goods manufacturers. The project results and the guidelines on grain sprouting will furthermore be presented as part of a talk at the BioFach 2011. The project results will also be reported in articles and reports in specialist journals.